Archive for the ‘experience’ Category

ABC (Already Been Chewed) Cookie Cutters and Uniqueness

Sunday, January 3rd, 2010

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Hoping that everyone had a great holiday season and a wonderful new year!

I was itching to make this post earlier, but couldn’t give away the gift I used for my family Secret Santa. So, here it is -adorable holiday cookie cutters by WorldwideFred that were found during holiday shopping in NYC. Oddly (or not so oddly), I found them at Henri Bendel, located at 712 5th Avenue.

Initially, I would have never expected such a quirky gift from a prestigious fashion retailer, but after being delighted to have found a unique gift, I made the connection –uniqueness. Retailers are constantly on the search to differentiate themselves and be trend setters. They need to offer clients and customers a reason to come back. Is that reason pure product quality? Affordability? Luxury? Variety? It’s a combination of a many differentiators which range from the convenience of a one-stop-shop or being a specialty store to selling the customer service experience. Regardless the exact strategy at Henri Bendel, I was happily surprised and excited to have found WorldWideFred products there and would certainly go back to find that ‘special’ gift. It seems like a mission accomplished for both retailer and gift-hunter.

the future of food by Philips Design

Tuesday, October 20th, 2009

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Looking at how we currently source and eat our food with today’s social trends, Philips Design conceptualized the possibility that could exist in 15-20 years. The first of 3 concepts shown above is the “Nutrition Monitor” which helps visualize the amount of food each person in the household eats and the nutritional needs of the individual. It tells the user the amount to eat based on the their health and body requirements.

These beautifully simplified concepts from Philips Design address our societal issues of obesity, the food we choose to eat, and sourcing food locally. Next 2 concepts after the jump.

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just for fun: Swings

Wednesday, October 7th, 2009

Who doesn’t like swings? They were always my favorite at the playground!

This project is a study into different ways of bringing play back into public space. It focuses on ways of incorporating incidental play in the public realm by not so much as having separate play equipment that dictates the users but by using existing furniture and architectural elements that indicate playful behaviour for all.

via DesignVerb (more…)

Travel Therapy Book

Tuesday, September 15th, 2009

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Travel Therapy is a book of “Top Trips Based on What You’re Going Through in Life!”
Sounds like just what I need right about now.. 😛

via SwissMiss

The Senses: links (videos) on Food-Related-Design

Sunday, September 6th, 2009


‘The best restaurant in the World,’ ElBulli is a 3 star Michelin in the little town of Cala Monjoi outside of Barcelona. And it looks amazing! Much more than visual eye candy, the gastronomical works of art must be a delight to experience. See the rest of Adam Roberts’ detailed account of his 30 course meal at ElBulli (with more videos and images) of his experience over at Amateur Gourmet and his El Bulli Recap (thanks to Allen the links!)
Wallpaper has a review and selection of pages from the book “ElBulli: Food for Thought, Thought for Food”. (more…)

Drink: a unique addition to the Boston bar scene

Wednesday, August 26th, 2009

Summer is coming to an end and Labor Day weekend is just around the corner. 2009 is flying by! I’ve been meaning to write this entry months ago. There’s no real excuse, except for a fun-filled summer and as a result entries have been scarce. Apologies to any readers out there!

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So here goes:
Almost a year ago, a friend took me to Drink at 348 Congress Street in the FortPoint area of South Boston. At the time, little did I know this cozy place was a new food and drink concept started by local chef Barbara Lynch alongside her bar maestro John Gertsen, which opened in September 2008.

Super fresh ingredients and knowledgeable bar staff are just the beginning. It’s truly about the experience and enjoyment of mingling. The odd zig-zag shaped bar allows for intimate conversation as sounds bounce around. Dark colors, metal decor and cool grays reflect the neighborhood’s transitioning industrial zone. Lighting is dim but welcoming; vibrant colors from fresh fruit will make you focus behind the bar. Scarce decor puts your attention to the basic ingredients and tools for a great cocktail.

Be patient since mixologists take longer than normal to stir-up a sensory experience. Bartenders go back and forth from the prep table to pick fresh herbs or peel fresh fruit and back to the bar to press olives for their juices for your beverage. The non-existent drink menu tests their skills as you describe the flavors you enjoy or ask for a suggestion. Well worth the wait for a strong, but not overpowering drink (I can’t recall what it was, but I’ll tell you whatever I had was delicious!)  The decor is well thought out and the choice of tableware is delightful. Bravo! Go check it out 🙂

Read more about Barbara Lynch’s Drink at Boston.com and FortPointBlog.

Fresh ingredients are more than just a trend. Pursip offers consultancy services and shares drink recipes using fresh ingredients that seem to revolve around interaction.

Ben & Jerry’s Flipped Out!

Sunday, July 12th, 2009

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A few weeks ago I was in Harvard Square for MakeMusicCambrdige. There were quite a few freebies and product samples for the event. Of note is Ben & Jerry’s new FlippedOut! ice-cream sundae.

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exhibit: Global Street Foods

Thursday, June 11th, 2009

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yum yum! “Global Street Food” opened to the public today at Vitra Design Musuem in Weil am Rhein, Germany. Wish I could teleport there to see it!

“Global Street Food” is dedicated to the fascination with improvised kitchens in public places. Urban fast food stations navigating the contrast between pragmatic dilettantism and complexity in the smallest of spaces. Dornbracht presents a variety of street food kitchens from different areas of the world. An exhibition exploring the sculptural quality of authentic objects and their cultural identity.”

One of my favorite things about traveling is the local cuisine and street food, as this exhibit seems to address: understanding and embracing culture through its way of food and eating.

via Otto-Otto

Snow Castle

Monday, May 11th, 2009

I know we are all excited for the lovely spring weather that has begun to hit us, particularly in New England. And I don’t mean to bring back any bad winter memories with this post!

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Nonetheless, the SnowCastle Hotel in Kemi, Finland looks amazing. Recently closed for the season (January to April), there’s a SnowRestaurant and IceBar, Art Gallery, and Chapel in this 18 room Castle that also has 2 group rooms and a Honeymoon Suite. All can be enjoyed in the -5 degree Celcius temperature.

View more photos here.

via CoolHunting

Cooktop concepts vs. Real tabletop cooking

Saturday, April 25th, 2009

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Coincidence. I came across some interesting cooktop concepts featured at YankoDesign earlier this week and last night I happen to go to Kaze, a ShabuShabu restaurant in Boston for dinner with a friend. For those who don’t know what ShabuShabu is, you can read more at Wikipedia, which states:

Shabu-shabu is a Japanese variant of hot pot. The dish uses thinly sliced meat and vegetables, and usually served with dipping sauces. It is considered a winter dish but is eaten year-round.

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This communal way of eating is an experience on its own, similar to the better known Fondue experience. The Asian style of eating through a shared experience is one of variety and complementary flavors. Now, my question is, for such an elegant experience with a culture where visuals in food presentation and tableware are emphasized, why isn’t the center piece of this experience just as appealing?

Above concepts certainly bridge that gap and are able to connect the beauty of food with beauty of tabletop cookware. At the restaurant, the electric cooking surface is built into the table, almost hidden. The pot used is purely utilitarian. We spend a good deal of money on other kitchen accessories like blenders and mixers, that guests rarely see. Why can’t the centerpiece of a sharing, fondue-like experience really be emphasized and celebrated?

Chinese New Year 2009 in HK

Friday, March 6th, 2009

It’s been almost a month since I came back from Asia and celebrating Chinese New Year (Jan 26) in Hong Kong. Here’s the CNY celebration recap: People, people, people everywhere! (1,330,044,544 people in China from July 2008 estimate)

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New Year’s Fair in Victoria Park, Hong Kong is filled with people!! We could barely see or stop to look at all the souvenirs for sale on the side of the aisles. Vendors are screaming for attention at the sidelines and have the wackiest signs as high as possible with balloons and the like so that you have a glimpse of what they’re selling.. buy it only if you can go through the crowd to get there in the first place. Fun vibe!

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Taipei Night Markets

Friday, February 27th, 2009

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The first of the many Taipei night-market stops was ShiLin Night Market… I didn’t even know where to begin with the overwhelming amount of Chinese food that, even with my being Chinese, was foreign. As you may know, Chinese food (along with language) is very regional and this is evident (along with Japanese influence) in Taipei.

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